Estudo do processo de encapsulação do bioaroma de gorgonzola em Beta-ciclodextrina e em lipossomas

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

In this work, it was studied the stabilization of the blue cheese flavour compounds obtained from fermentation of Aspergillus sp, by complexation in P-cyclodextrin and encapsulation in liposomes. The complexation in P-cyclodextrin was carried out by coprecipitation method. Initially, the complexation was studied using concentrated solutions of the main synthetic compounds of the blue cheese flavour, the methylketones: 2pentanone, 2-heptanone, 2-nonanone and 2-undecanone, in separate and in mixture. Secondary, the fermentation broth were used. The solutions of complexed or encapsulated flavour compounds were dried by spray dryer, and some of the p-CD complexes were also dried in conventional oven. The results showed that the formation of complexes occurs almost instantaneously. Separately, all but 2-pentanone, the molar ratio of saturation of the molecular inclusion was 1:2 (one molecule of methylketone to two of P-CD). The molar ratios of total retention in the complexes were (inner and outer surfaces) were 0,06: 1, 0,57:1, 0,74:1 e 0,63:1, for pentanone, heptanone, nonanone and undecanone: p-CD, respectively. When in mixture, the most hydrofobic methylketones were preferred in the complexation. The formation of inclusion complexes in p-CD was characterized by the following techniques: X-ray difraction, infra-red spectroscopy, differential scanning calorimetry and nuclear magnetic ressonance. The stability studies related with protection against thermal decomposition, oxidation, volatility and the retention during storage, confirmed the formation of inclusion complexes through the increasing in stability of the molecules compared with the free ones. The drying methods, comparatively, resulted in complexes with 60% of recovery of methylketones in conventional oven and 25% in spray dryer. The weight ratio ofthe total retention for the complexed blue cheese flavour, directly from the fermentation and spray dried, was 55Jlg methylketone I g p-CD. The obtained yields were 22% and 3%, for the products dried by spray-drying and conventional oven, respectively. The encapsulation of the synthetic methylketones in multilamelar liposomes was studied using the solution in the same concentration leveI of the fermentation solution, and characterized not only in suspension but also in powder produced by spray dryer. The encapsulation yield was 72% in the suspension and 24% in the powder, and the latter resulted in weight ration of 0,66jlg I g lecithin. The obtained structures of the liposomes in suspension and of the powder particles were approximately spherical, with typical size and distribution of multilamelar liposomes. The sensory evaluation of the stabilized blue cheese bioflavour compounds was carried out using p-CD complexes (dried in conventional oven and spray dryer) and liposomes dried in spray dryer, both mixed in a base of paste consistency. The flavour for all the tried products were acceptable. The p-CD complex dried by spray drying was the one which showed the highest intensity and the most preferred blue cheese flavour. These results show that not only the p-CD but also the liposomes were efficient in the stabilization of the flavour compounds, and the obtained dried products obtained were acceptable, in relation with the flavour. Therefore, they are potentially important for being used in the food processing

ASSUNTO(S)

secagem em spray aroma estabilidade metiletilcetona alimentos - conservação

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